Named after a lake in the Auvergne region of France, where it originates from, Pavin is a semi-soft cheese made from pasteurized cow’s milk. It is aged for about 2 months in humid cellars, and during that period, it is regularly washed with a combination of annatto and brine in order to create a sticky, orange-colored rind that is dusted with fine white mold.
Pavin’s light yellow body has a mushroomy aroma, while the flavors are best described as earthy and nutty. It is recommended to serve Pavin with full-bodied wines such as Pommard or Mercurey.
| Size | 700g |
|---|---|
| Temperature | Chilled |
| Origin | France |
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